Cooking School

[Demonstration Kitchen] Stewing and Braising

Food is cooked gently in hot liquid inside a covered saucepan or a covered casserole inside an oven. The temperature will be kept at 95oC all the time and convection currents will be formed, allowing hot water to transfer heat to the food. Normally, the liquid is served together with the food.

Braising is generally very similar to stewing, but the main difference is that the food will be first browned in fat by shallow or deep fry and then placed in a small amount of liquid within an airtight pan for braising.

Food suitable for stewing and braising: tough cuts of meat (flank and shin of beef, spareribs, belly of pork, chicken joints etc.); root vegetables; tuber vegetables; fruits

Actually roasting, baking and grilling are also Chinese cooking methods, usually for cooking meat in the past, but nowadays, it is mainly for Western-borrowed food.

Cooking School

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